INGREDIENTS:

1 pack Sealord Hoki Fillets (Lemon Pepper or Gluten Free)

2 medium Kumara, peeled and diced into small cubes

2 Red capsicums, sliced into strips

1 large Red onion, cut into wedges

1 bunch Broccolini, trimmed

1/2 bunch Kale, stems removed and leaves torn into bite-sized pieces

4 tbsp Olive oil

1 Lemon cut into wedges

Salt and black pepper to taste

METHOD:

Preheat the oven to 200°C.
Cook the Sealord Lemon Pepper Crumb Hoki Fillets as per the instructions on the box.
Place the diced kumara, sliced capsicum and red onion wedges on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and black pepper, and roast for 20 minutes or until tender.
On another baking tray lined with baking paper, place the broccolini and kale leaves. Drizzle with 2 tbsp of olive oil, season with salt and black pepper, and roast for 10 minutes or until tender and slightly charred.
To serve, divide the roasted kumara, capsicum, red onion, and broccolini between 2 plates and 2 lunchboxes or containers.
For dinner, top each plate with a hoki fillet or two and some charred kale.
For lunch, add a can of tuna to each lunchbox and add some fresh spinach
Add some lemon juice to your hoki and roast veggies and a few wedges for your lunch tomorrow

Sealord Hoki Fillets and Roast Veggies image

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Sealord Hoki Fillets and Roast Veggies + Tuna Winter Salad

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